Mexican Street Corn Chowder (TasteBuds Sept 2022)
Back by popular demand, TasteBuds! This week I’m adventuring with this month’s TasteBuds subscription so I can work out the kinks before you have any! The first recipe is the Mexican Street Corn Chowder which serves 4, prep time 5 minutes, total time in the kitchen 30 minutes. Can’t wait to see what you think, because we thinking this is a total keeper of a recipe!
Unlimited inspiration is on the way! Skip the endless scroll for dinner inspiration. This subscription does the work for you with recipes, seasonings, and fast flavor ideas delivered right to your door. You’ll get 3 packets of our Pampered Chef’s most popular seasoning blends, enough for 2–4 recipes each. You’ll get three recipes (along with multiple other great ways to use the month’s seasonings. Scannable grocery list on each card along with the recipe videos, tips and other information!
Want to check out next month’s TasteBuds? Here is the link: https://www.pamperedchef.com/pws/aecheather/shop/Pantry/TasteBuds/TasteBuds+Monthly+Subscription/100437
Chili Lime Rub (personal website): https://www.pamperedchef.com/pws/aecheather/shop/%2410_00+%26+Under/Chili+Lime+Rub/9664
Print your recipe here:TasteBuds Mexican Street Corn Chowder
Ingredients:
- 2 TBSP (30 mL) butter
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 TBSP (15 mL) Chili Lime Rub
- 1 qt (1 L) of vegetable stock (or water)
- 3 cups (750 mL) frozen corn
- ½ cup (125 mL) grated cotija cheese
- Optional: ½ cup (125 mL) of heavy cream
- Optional Toppings: Cilantro, grated cotija cheese, avocado, Chili Lime Rub, lime wedges
Instructions:
Heat the butter in a nonstick pot over medium heat for 3 minutes, or until it melts. Add the onion, pepper, and rub then cook until the vegetables are tender, about 7 minutes.
Add the stock and half of the corn. Bring to a simmer and cook for 5-7 minutes.
Remove the pot from the heat and use an immersion blender (or traditional blender) to puree. Be careful of bubbling!
Return the pot to the stove over medium heat. Add the remaining corn and bring to a boil. Cook for an additional 2 minutes.
Add the cheese (and optional cream). Stir to incorporate.
Ladle into bowls and garnish with the optional toppings.
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Edited by Kevin Bloomquist – Editing@Bloomquist.com
